The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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Marinade
2 T lemon juice 2 T finely chopped fresh parsley
4 T orange juice ½ tsp salt
4 T soy sauce Freshly ground black pepper
2 T tomato paste
1 tsp minced garlic 2 pounds swordfish, cut about 1 inch thick
1 tsp oregano 1 T soft butter
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Combine the lemon and orange juice, soy sauce, tomato paste, garlic,
oregano, parsley, salt and a few grindings of black pepper in a large,
shallow baking dish. Stir until all the ingredients are well combined.
Place the swordfish in the dish, baste thoroughly and marinate for about
2 hours at room temperature, turning the fish over after the first hour.Preheat the broiler to its highest point for at least 10 minutes. Then, with a pastry brush, grease the broiler rack with the tablespoon of soft butter. Lay the swordfish on the rack, brush heavily with the marinade and broil the fish 3 inches from the heat for about 5 minutes, brushing it once or twice with the marinade. When the surface of the fish is lightly browned, turn it over with a large spatula and broil on the other side for 5 minutes, brushing on the remaining marinade once or twice more to keep the surface of the fish well moistened. When the swordfish is done it should be a golden brown and firm to the touch. Be careful not to overcook. Transfer the fish to a heated platter, pour the broiling pan juices over it and serve at once, cut into appropriate portions. Serves 4 to 6.
